Description
This Kale and Roasted Butternut Squash Fall Salad combines caramelized squash, hearty kale, crisp apple, dried cranberries, toasted pecans, pumpkin seeds, feta, and a sweet-tangy maple Dijon dressing. It makes a colorful autumn side dish for everyday dinners, Thanksgiving, or seasonal gatherings.
Ingredients
- 4 cups butternut squash, peeled and cut into 1-inch cubes
- 6 packed cups kale, tough stems removed and leaves chopped
- 4 tablespoons extra-virgin olive oil, divided
- 1 large apple, thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup pecans
- 1/2 cup crumbled feta cheese
- 1/4 cup pumpkin seeds
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 3 tablespoons apple cider vinegar
- 1 small garlic clove, finely grated
- 1/4 teaspoon ground cinnamon
- 3/4 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 tablespoon fresh lemon juice
Instructions
1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Place the cubed butternut squash on the baking sheet. Toss with 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and cinnamon. Spread the squash into a single layer.
3. Roast the squash for 25–30 minutes, turning after about 15 minutes, until tender with caramelized golden edges. Cool for about 10 minutes.
4. Place the chopped kale in a large bowl. Add the lemon juice, a small drizzle of olive oil, and a pinch of salt. Massage with clean hands for 1–2 minutes until the kale becomes softer and darker.
5. Whisk the remaining olive oil, apple cider vinegar, maple syrup, Dijon mustard, grated garlic, and a small pinch of salt and pepper until combined.
6. Toast the pecans in a dry skillet over medium-low heat for 3–5 minutes, stirring frequently. Remove them once fragrant.
7. Add the warm roasted butternut squash and sliced apple to the kale. Add the dried cranberries, toasted pecans, pumpkin seeds, and crumbled feta.
8. Drizzle about two-thirds of the maple Dijon dressing over the salad and toss gently. Add additional dressing to taste.
9. Let the salad rest for 5 minutes. Garnish with extra feta, pecans, cranberries, and pumpkin seeds before serving.
Notes
- Cut the butternut squash into similar-size cubes so the pieces roast evenly.
- Do not overcrowd the baking sheet because space helps the squash caramelize.
- Honeycrisp, Pink Lady, Gala, or Granny Smith apples work well.
- Walnuts can replace pecans, while goat cheese can replace feta.
- For a heartier meal, add grilled chicken, quinoa, lentils, or roasted chickpeas.
- Store dressing, nuts, seeds, and apple separately when preparing the salad ahead.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 415
- Sugar: 16g
- Sodium: 390mg
- Fat: 27g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 17mg
Keywords: Kale and Roasted Butternut Squash Fall Salad, butternut squash salad, kale fall salad, autumn salad